| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Tofu, Vegetarian |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Peanut or light sesame oil |
| 5 |
|
Garlic cloves finely chopped |
| 1 |
tb |
Ginger, finely grated |
| 3 |
tb |
Chinese black beans |
| 3 |
tb |
Onions, coarsely chopped |
| 2 |
tb |
Soy sauce |
| 2 |
tb |
Barley or rice malt |
| 2 |
c |
Water |
| 3 |
tb |
Kuzu, dissolved in… |
| 1/3 |
c |
Water |
| 1 |
lb |
Firm tofu, sliced |
| 2 |
ts |
Dark sesame oil |
INSTRUCTIONS
In a wok, heat oil until nearly smoking.
Add garlic and ginger, and stir-fry rapidly over high heat for 1
minute.
Add black beans, and stir for 30 seconds. Add onions, and stir for
2-3 minutes.
Add soy sauce, sweetener, and water. Bring to a boil.
Add kuzu. Stir with a wooden spoon until it thickens and becomes
clear and shiny.
Stir in tofu and dark sesame oil, and simmer 2-3 minutes. Serve on
rice with blanched Chinese greens.
John Paino & Lisa Messinger, "The Tofu Book" Posted by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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